Peach Blueberry Cobbler

Peach Blueberry Cobbler

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Anita Hoffman


A most delicious cobbler with fresh peaches and blueberries.


★★★★★ 1 vote

25 Min
1 Hr


  • 2-3/4 lb
    peaches, halved lengthwise, pitted, and cut into 3/4 inch thick wedges ( sbout 8 cups)
  • 1 c
    blueberries (about 1/2 pint)
  • 2/3 c
  • 3 Tbsp
  • 2 Tbsp
    light brown sugar, packed
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    finely grated, peeled fresh ginger
  • ·
  • 2 c
  • 2 tsp
    baking powder
  • 1/2 c
    cold unsalted butter, cut into small pieces
  • 1
    vanilla bean, halved lengthwise
  • 1 c
    plus 2 tbsp. heavy cream

How to Make Peach Blueberry Cobbler


  1. Stir together peaches, blueberries, 1/3 sugar, cornstarch, brown sugar, lemon juice, ginger and a pinch of salt in a large bowl. Transfer to a 2 quart baking dish; set aside.
  2. Whisk flour, baking powder, 1/2 tsp.salt and remaining 1/3 sugar in a medium bowl. Cut butter into flour mixture to form clumps that are no larger than small peas.
  3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms.
  4. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream; and sprinkle with sugar.
  5. Place a parchment lined baking sheet on bottom rack of oven to catch juices.
    Bake cobbler on top rack directly over baking sheet at 375 degrees for 55 to 70 minutes.
  6. Cool on wire rack 1 hour before serving.

Printable Recipe Card

About Peach Blueberry Cobbler

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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